Science

Using pectin-containing waste streams opens up new possibilities for the circular economy of plastics.  Pic: Getty Images/ligora

VTT creates recyclable plastic bottles from citrus peel

By Jim Cornall

New technology developed at the VTT Technical Research Centre of Finland enables the use of pectin-containing agricultural waste, such as citrus peel and sugar beet pulp, as raw material for bio-based polyethylene furanoate (PEF) plastics for replacing...

Getty/marie martin

Duckweed and green tea found to boost health benefits of Med diet

By Oliver Morrison

A ‘greener’ Mediterranean diet consisting of more vegetables, less meat and topped up with water lentils, walnuts and green tea, may be even better for cardiovascular and metabolic health than the traditional version, suggests research.

Getty/alex_ugalek

New modified wheat ‘could help tackle global food shortage’

By Oliver Morrison

UK scientists have created a new modified wheat variety that can increase grain production by up to 12%. They claim the innovation is a potential solution to help meet rapidly growing global demand, but also expect it to trigger heated debate around genetically...

Pic: GettyImages/Alexandr Yurtchenko

Rocket science: Why does food taste different in space?

By Flora Southey

Astronauts typically consume only 80% of their daily calorie requirements when in space, which could prove problematic on a long 36-month journey to Mars. Fresh research, which reveals links between food flavour and food intake, could help solve this...

©GettyImages / shironosov

Study: Do consumers see ‘pretty’ food as healthier?

By Mary Ellen Shoup

Food styling is a key marketing tool to make products, dishes, and meals look more appealing and appetizing, but does “pretty” food also impact its perceived healthiness? Preliminary research suggests there may be a link.

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